Ingredients
- Besan flour – 2 cups (heaped)
- Cooking soda – a pinch
- Salt – a pinch
- Oil for deep frying
- Sugar – 3 cups
- Water – 3/4 cup
- Few drops of kesar colour (optional)
- Cashew Nuts – 10 to 15
- Raisins – 10 to 15
- Cardamon Powder – 1 teaspoon
- Cloves – 5
- Diamond candy (Kalkandu) – one tablespoon (optional)
- Ghee – 2 tablespoon
For boondi:
Mix flour, salt and cooking soda with little water and make a smooth batter (Like dosa batter). Heat oil in a heavy Kadai. Hold Boondi ladle with small round holes on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot oil. Stir with another laddle and remove when the boondis are fried. Do not over fry the boondi. It should be 3/4th fried. Remove and keep it aside. Repeat the same procedure for remaining batter.
For syrup:
Put sugar and water in a vessel and boil. Add colour and stir continously till it reaches one string consistency. Add cardamom powder and switch off the stove.
Mixing:
Add the Boondi to the sugar syrup. Mix it well. Fry in the ghee the cashew nuts broken into pieces, raisins, cloves and put it in the boondi mixture. Add kalkandu and once again mix well. Keep it for ten to fifteen minutes stirring it now and then.
Then mix it once again. Take small amount of this boondi mixture and put it in a plate. Make lemon size balls while the mixture is warm to hold. Again take some more mixture and put it in the plate and make ladoo. Finish all the boondies like this. Store it in a container.
Note: You will get 20 to 25 Laddu for the above measurement.